Enzymatic synthesis of short‐chain esters in n‐hexane and supercritical carbon dioxide: Effect of the acid chain length

Enzymatic synthesis is the preferred way to produce so‐called “natural products.” Hydrolases have been used for short‐chain ester synthesis. These esters present a pleasant flavor and they have a lot of applications in different industries. Novozym 435 from Candida antarctica (EC 3.1.1.3, triacylglycerol lipase) was used for hexyl ester synthesis in n‐hexane and supercritical carbon dioxide (SCCO₂). Direct esterification provided higher yields than transesterification for the synthesis of esters. Several carboxylic acids of different chain lengths were tested for the esterification reactions: acetic, propionic, butyric, caproic and caprylic acids. The reactions were carried out at 40°C and the amount of enzyme used was 13.8 g/mol alcohol. Substrates were added at equimolar concentrations, with sufficient stirring to avoid external diffusion control. Different substrate concentrations up to 1.5 M were used. The working pressure was 14 MPa in the case of SCCO₂ and atmospheric pressure in the case of organic solvent. The results in both solvents show that the reaction rate increases with the chain length of the acid, but the final yields were similar. However, some of the reactions prove to be faster in SCCO₂, except for hexyl acetate and propionate synthesis, in which acetic and propionic acid presented a lower solubility in SCCO₂ due to its high polarity. Moreover, an acetic acid concentration of 1.5 M brought about a strong inhibition of the enzyme activity.     

Short chain flavour esters synthesis by microbial lipases

Summary The peparative synthesis of 35 short chain flavour esters by lipases fromMucor miehi, Aspergillus sp.,Candida rugosa andRhizopus arrhizus was investigated in organic media. Acetic, propionic, butyric, valeric and caproic acids, as well as methanol, ethanol, butanol, i-pentanol, hexanol, citronellol and geraniol were used as substrates. Most of the esters were synthesized in good yield by at least one of the lipase preparations tested. Different conversion yields were observed according to the lipase specificity toward the acid or the alcohol moiety of the ester. Methyl- and ethyl acetates were also produced by changing the organic solvent. Enzymatic catalysis in organic solvent is thought to be a valuable method for preparative synthesis of flavour esters.     

n-alkane oxidation by apseudomonas formation and β-oxidation of intermediate fatty acids

Summary From a culture broth ofPseudomonas aeruginosa (KSLA strain 473) grown on heptane as the sole source of carbon, fatty acids could be isolated after a period of decreased oxygen supply. The corresponding methyl esters—obtained by treatment with diazomethane—were separated by gas-liquid chromatography and identified by mass spectrometry. Heptylic, valeric and propionic acids were shown to be present in the original culture broth. Using the same techniques the formation of caproic acid from hexane was shown to occur, whereas the amount of butyric acid formed was extremely small and inconsistent. These results show conclusively that this microbiological oxidation of heptane and hexane proceeds by way of the corresponding fatty acids, which are further degraded by β-oxidation. The absence of caproic and valeric acids in heptane and hexane oxidation, respectively, shows that decarboxylation of fatty acids does not occur.     

Biocatalytic reduction of short‐chain carboxylic acids into their corresponding alcohols with syngas fermentation

Short‐chain carboxylic acids generated by various mixed‐ or pure‐culture fermentation processes have been considered valuable precursors for production of bioalcohols. While conversion of carboxylic acids into alcohols is routinely performed with catalytic hydrogenation or with strong chemical reducing agents, here, a biological conversion route was explored. The potential of carboxydotrophic bacteria, such as Clostridium ljungdahlii and Clostridium ragsdalei, as biocatalysts for conversion of short‐chain carboxylic acids into alcohols, using syngas as a source of electrons and energy is demonstrated. Acetic acid, propionic acid, n‐butyric acid, isobutyric acid, n‐valeric acid, and n‐caproic acid were converted into their corresponding alcohols. Furthermore, biomass yields and fermentation stoichiometry from the experimental data were modeled to determine how much metabolic energy C. ljungdahlii generated during syngas fermentation. An ATP yield of 0.4–0.5 mol of ATP per mol CO consumed was calculated in the presence of hydrogen. The ratio of protons pumped across the cell membrane versus electrons transferred from ferredoxin to NAD⁺ via the Rnf complex is suggested to be 1.0. Based on these results, we provide suggestions how n‐butyric acid to n‐butanol conversion via syngas fermentation can be further improved. Biotechnol. Bioeng. 2013; 110: 1066–1077. © 2012 Wiley Periodicals, Inc.     

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Sourdough lactic acid bacteria, cultivated in wheat flour hydrolysate, produced antimould compounds. The antimould activity varied greatly among the strains and was mainly detected within obligately heterofermentative Lactobacillus spp. Among these, Lb. sanfrancisco CB1 had the largest spectrum. It inhibited moulds related to bread spoilage such as Fusarium, Penicillium, Aspergillus and Monilia. A mixture of acetic, caproic, formic, propionic, butyric and n-valeric acids, acting in a synergistic way, was responsible for the antimould activity. Caproic acid played a key role in inhibiting mould growth. Received: 20 January 1998 / Received revision: 17 April 1998 / Accepted: 27 April 1998     

Survival ofMegasphaera elsdenii during starvation

Batch- and continuous-cultured cell suspensions of the anaerobic ruminal bacteriumMegasphaera elsdenii strain T-81 were subjected to total nutrient starvation, during which time changes in cell viability, cell composition, and endogenous fermentation acids were monitored. The populations exhibited poor survival capabilities with a 50% survival time of 9–13 h. The primary substrates used for endogenous metabolism appeared to be cellular RNA, carbohydrate, and possibly protein. The types and amounts of major fermentation acids (acetic, butyric, caproic) released from starving cells varied depending upon initial growth conditions and starvation time. The data suggest that growth conditions affect cell composition and have important roles in survival ofM. elsdenii.     

Effects of extractive fermentation on butyric acid production byClostridium acetobutylicum

Summary The addition of an oleyl alcohol extractant to a batch fermentation of glucose byClostridium acetobutylicum resulted in a concentration profile that was distinctly different from the non-extractive control fermentation. The concentration of butyric acid increased and subsequently decreased in the control fermentation. The concentration of butyric acid increased but did not subsequently decrease in the oleyl alcohol extractive fermentation. The production of butyric acid was found to have been prolonged into the solventogenic phase in the oleyl alcohol extractive fermentation. Butyric acid was continually replenished from glucose while it was being converted to butanol. Supplementation of exogenous acetic and butyric acids, the metabolic uncoupler carbonyl cyanide 3-chlorophenylhydrazone, or decanol to the oleyl alcohol extractive fermentation helped to reinstate the normal butyric acid concentration profile. These findings are discussed with respect to the effects of these additives on the pH ofC. acetobutylicum and its importance with regard to the production of butyric acid.     

Changes in free fatty acids of awamori during aging

The fatty acid components of awamori during aging were as follows. The total amount of volatile acids calculated as acetic acid ranged from 20 to 140 mg/l, the main acid was acetic acid, and the proportion of acetic acid to total acids ranged from 35 to 80 per cent. The main acids other than acetic acid were propionic acid and i-butyic acid. Differences were observed in fatty acid constituents between awamori and other alcoholic beverages.Certain components tended to increase during maturation in kame (porous earth-enware pots): acetic acid, i-butyric acid, i-valeric acid, valeric acid, capric acid, lauric acid, myristic acid and total fatty acids. Others, however, showed no distinct changes: propionic acid, butyric acid, caproic acid, caprylic acid, palmitic acid, stearic acid, oleic acid and linoleic acid.During maturation in non-porous containers (stainless-steel or glass-linked tanks), on the other hand, caprylic acid, capric acid, lauric acid and myristic acid components tended to increase, while no distinct changes however were shown by acetic acid, propionic acid, i-butyric, butyric acid, i-valeric acid, valeric acid, caproic acid, palmitic acid, stearic acid, oleic acid, linoleic acid and total fatty acids.     

Effect of Organic Acids on Shrimp Pathogen, <Emphasis Type="Italic">Vibrio harveyi</Emphasis>

Shrimp farming accounts for more than 40% of the world shrimp production. Luminous vibriosis is a shrimp disease that causes major economic losses in the shrimp industry as a result of massive shrimp kills due to infection. Some farms in the South Asia use antibiotics to control Vibrio harveyi, a responsible pathogen for luminous vibriosis. However, the antibiotic-resistant strain was found recently in many shrimp farms, which makes it necessary to develop alternative pathogen control methods. Short-chain fatty acids are metabolic products of organisms, and they have been used as food preservatives for a long time. Organic acids are also commonly added in feeds in animal husbandry, but not in aquaculture. In this study, growth inhibitory effects of short-chain fatty acids, namely formic acid, acetic acid, propionic acid, and butyric acid, on V. harveyi were investigated. Among four acids, formic acid showed the strongest inhibitory effect followed by acetic acid, propionic acid, and butyric acid. The minimum inhibitory concentration (MIC) of 0.035% formic acid suppressed growth of V. harveyi. The major inhibitory mechanism seems to be the pH effect of organic acids. The effective concentration 50 (EC₅₀) values at 96 h inoculation for all organic acids were determined to be 0.023, 0.041, 0.03, and 0.066% for formic, acetic, propionic, and butyric acid, respectively. The laboratory study results are encouraging to formulate shrimp feeds with organic acids to control vibrio infection in shrimp aquaculture farms.     

Organic acid production during methylotrophic growth of Eubacterium limosum B2: displacement towards increased butyric acid yields by supplementing with acetate

Summary During anaerobic growth on methanol/CO₂ the fermentative bacterium Eubacterium limosum B2 produced mixtures of acetic and butyric acids as overflow metabolites. The proportion of each product was shown to vary according to the initial acetate concentration. At low concentrations, acetate provoked a displacement of the organic acid ratio culminating in homobutyric fermentations at 100 mM initial acetate. This metabolic shift was accompanied by a proportionate increase in the methanol dissimilated to CO₂, enabling a constant NAD(P)H₂/NAD(P) metabolite pool to be maintained. Higher initial acetate concentrations could not be balanced by further changes to the substrate stoichiometry and resulted in less rapid growth. The yield of butyric acid was enhanced further by some consumption of acetate. A mathematical model is presented relating initial acetate concentration to butyric acid production.     

THE ACTIVATION OF STARFISH EGGS BY ACIDS

1. Exposure of unfertilized starfish eggs to dilute solutions of weak acids (fatty acids, benzoic and carbonic acids) in isotonic balanced salt solution causes complete activation with the proper durations of exposure. For each acid the rate of activation (reciprocal of optimum duration) varies with concentration and temperature; at a given temperature and within a considerable range of concentrations (e.g. 0.00075 to 0.004 M for butyric acid), this rate is approximately proportional to concentration. We may thus speak of a molecular rate of action characteristic of each acid. 2. In general the molecular rate of action increases with the dissociation constant and surface activity of the acids. In the fatty acid series (up to caproic), formic acid has the most rapid effect, acting about four times as rapidly as acetic; for the other acids the order is: acetic = propionic ≦ butyric < valeric < caproic. Carbonic acid acts qualitatively like the fatty acids, but its molecular rate of action is only about one-fourteenth that of acetic acid. 3. Hydrochloric and lactic acids are relatively ineffective as activating agents, apparently because of difficulty of penetration. Lactic acid is decidedly the more effective. The action of both acids is only slightly modified by dissolving in pure (isotonic NaCl and CaCl₂) instead of in balanced salt solution. 4. The rate of action of acetic acid, in concentrations of 0.002 M to 0.004 M is increased (by 10 to 20 per cent) by adding Na-acetate (0.002 to 0.016) to the solution. The degree of acceleration is closely proportional to the estimated increase in undissociated acetic acid molecules. Activation thus appears to be an effect of the undissociated acid molecules in the external solution and not of the ions. Acetate anions and H ions acting by themselves, in concentrations much higher than those of the solutions used, have no activating effect. The indications are that the undissociated molecules penetrate rapidly, the ions slowly. Having penetrated, the molecules dissociate inside the egg, yielding the ions of the acid. 5. When the rate of activation is slow, as in 0.001 M acetic acid, the addition of Na-acetate (0,008 M to 0.016 M) has a retarding effect, referable apparently to the gradual penetration of acetate ions to the site of the activation reaction with consequent depression of dissociation. 6. An estimate of the C_H of those solutions (of the different activating acids) which activate the egg at the same rate indicates that their H ion concentrations are approximately equal. On the assumptions that only the undissociated molecules penetrate readily, and that the conditions of dissociation are similar inside and outside the egg, this result indicates (especially when the differences in adsorption of the acids are considered) that the rate of activation is determined by the C_H at the site of the activation reaction within the egg.     

Synthesis of flavor and fragrance esters using <Emphasis Type="Italic">Candida antarctica</Emphasis> lipase

Candida antarctica lipase fraction B (CAL-B) showed substrate specificity in the synthesis of esters in hexane involving reactions of short-chain acids having linear (acetic and butyric acids) and branched chain (isovaleric acid) structures, an unsaturated (tiglic acid) fatty acid, and phenylacetic acid with n-butanol and geraniol. The variation in the conversion to the esters was ca. 10%. Similar results were observed in a study of the alcohol specificity of the enzyme for esterification of acetic and butyric acids with four alcohols: n-butyl, isopentyl, 2-phenylethyl, and geraniol. Enantioselectivity of CAL-B in hexane with a range of chiral -substituted or -substituted carboxylic acids and n-butyl alcohol was analyzed. The results show that CAL-B can be employed as a robust biocatalyst in esterification reactions due to the high conversions obtained in the synthesis of short-chain flavor esters in an organic solvent, although this enzyme exhibited modest enantioselectivity with chiral short-chain carboxylic acids.     

The effect of methanogenesis inhibition,inoculum and substrate concentration on hydrogen and carboxylic acids production from cassava wastewater

Manipueira is a carbohydrate-rich agro-industrial waste from cassava processing. It is considered well suitable for biotechnological processes, such as hydrogen and carboxylic acids production, due to the high content of easily degradable organic matter. However, the proper methanogenesis inhibition method, inoculum type, and organic loads are factors still limiting the processes. The objective in this work was to evaluate the effects of such factors on byproducts production in anaerobic reactors. Batch experiments were conducted with 2.3-L flasks during two operational phases. In the first phase (P1), inhibition of methanogens in the sludge was evaluated using acetylene (1% v/v of headspace) and heat treatment (120 °C, 1 atm for 30 min). In the second phase (P2), three inoculum types obtained from common anaerobic sludges (bovine rumen and sludges from municipal and textile industrial wastewater treatment plants) were individually assayed. P2 aimed to identify the best inoculum, based on hydrogen production ability, which was tested for three initial concentrations of manipueira in terms of chemical oxygen demand (COD) (10, 20 and 40 g O₂/L). Results of P1 indicated that either acetylene or heat treatment efficiently inhibited methanogenesis, with no methane production. However, the maximum H₂ production potential by applying heat treatment (~ 563 mL) was more than twice compared with that by acetylene treatment (~ 257 mL); and butyrate was the main carboxylic acid by-product (~ 3 g/L). In P2 experiments after sludge heat treatment, the highest hydrogen yield (1.66 ± 0.07 mol H₂/mol glucose) and caproic acid production (~ 2 g/L) were observed at 20 g O₂/L of manipueira COD, when bovine rumen was the inoculum. The primary metabolic degradation products in all P2 experiments were ethanol, acetic, butyric, propionic and caproic acids. The finding of caproic acid detection indicated that the applied conditions in manipueira anaerobic degradation favored carbon chain elongation over methanogenesis.     

Production of flavour compounds by yogurt starter cultures

The present work studied the production of carbonyl compounds and saturated volatile free fatty acids by pure cultures of Streptococcus thermophilus and Lactobacillus bulgaricus, and by starter cultures for Bulgarian yogurt during cultivation and cooling. The mixed cultures formed volatile aromatic compounds more actively than the pure cultures. A guiding factor in the preparation of the starter cultures was the biochemical activity of Lactobacillus bulgaricus in synthesizing the major carbonyl compounds, acetaldehyde, diacetyl and the volatile fatty acids C₂–C₁₀. The activity of the yogurt cultures in synthesizing carbonyl compounds was at its highest during milk coagulation and cooling, up to 7 h. However, maximum concentration was reached by 22–31 h. In the cooled 22–h starter cultures, acetaldehyde predominated (1415.0–1734.2 μg per 100 g) followed by diacetyl (165.0–202.0 μg per 100 g), acetoin (170.0–221.0 μg per 100 g), acetone (66.0–75.5 μg per 100 g), ethanol (58.0 μg per 100 g), and butanone-2 (3.6–3.8 μg per 100 g). The thermophilic streptococcus and lactobacillus cultures, and the starter cultures contained predominantly acetic, butyric and caproic acids. Received 19 June 1997/ Accepted in revised form 10 January 1998     

Volatile compounds from Pinus silvestris stimulating the growth of wood-rotting fungi

Summary Certain volatile organic acids stimulated the growth of Stereum sanguinolentum when added through the gas phase or to the liquid nutrient medium. Some of the acids were identified in extract of heat-treated wood of pine (Pinus silvestris), which had been shown (Suolahti, 1951) to have a growth-promoting effect on Stereum sanguinolentum and other wood-rotting fungi.The effect of volatile materials from a heat-treated piece of pine-wood and of caproic acid was tested on 13 other wood-rotting fungi. The growth of 11 of them was stimulated by volatiles from pine-wood, only 2 by caproic acid.The morphology of Coniophora cerebella was altered when volatiles from a neutral fraction of pine-wood extract was added through the gas phase.     

Characterization of anaerobic microbial culture with high acidogenic activity

The mixed cultures which were used were isolated from municipal sludge digesters, and the production of organic acids (acetic, propionic, butyric, etc.) from carbohydrates was tested. The behavior of the reference population (culture R) obtained directly from the sewage treatment plant, is compared to that obtained after three months in a plug-flow reactor (Gradostat fermentor) without pH control (culture A) and after six months with pH control (culture B). For culture B, the specific rate of acid production is related to the cell growth rate by (1/X)r_p= 17 µ + 1.6 with a maximal acid concentration of 40 g/liter. The batch culture yields are improved from 0.36g/g for the initial culture (R) to 0.72 g/g for culture B after six months in continuous culture, and 0.8 g/g in plug-flow continuous culture. The productivity of organic acids reaches 1.7 g/liter·hr. It is suggested that the acidogenic fermentation, the first step of methanogenesis, is a potential process to produce acetic, propionic, and butyric acids.     

Novel synthetic co-culture of Acetobacterium woodii and Clostridium drakei using CO2 and in situ generated H2 for the production of caproic acid via lactic acid

Acetobacterium woodii is known to produce mainly acetate from CO₂ and H₂, but the production of higher value chemicals is desired for the bioeconomy. Using chain-elongating bacteria, synthetic co-cultures have the potential to produce longer-chained products such as caproic acid. In this study, we present first results for a successful autotrophic co-cultivation of A. woodii mutants and a Clostridium drakei wild-type strain in a stirred-tank bioreactor for the production of caproic acid from CO₂ and H₂ via the intermediate lactic acid. For autotrophic lactate production, a recombinant A. woodii strain with a deleted Lct-dehydrogenase complex, which is encoded by the lctBCD genes, and an inserted D-lactate dehydrogenase (LdhD) originating from Leuconostoc mesenteroides, was used. Hydrogen for the process was supplied using an All-in-One electrode for in situ water electrolysis. Lactate concentrations as high as 0.5 g L^–1 were achieved with the AiO-electrode, whereas 8.1 g L^–1 lactate were produced with direct H₂ sparging in a stirred-tank bioreactor. Hydrogen limitation was identified in the AiO process. However, with cathode surface area enlargement or numbering-up of the electrode and on-demand hydrogen generation, this process has great potential for a true carbon-negative production of value chemicals from CO₂.     

Catabolism of Lysine by Mixed Rumen Bacteria

Metabolites arising from the catabolism of lysine by the mixed rumen bacteria were chromatographically examined by using radioactive lysine. After 6 hr incubation, 241 nmole/ ml of lysine was decomposed to give ether-soluble substances and CO₂ by the bacteria and 90 nmole/ml of lysine was incorporated unchanged into the bacteria. δ-Aminovalerate, cadaverine or pipecolate did not seem to be produced from lysine even after incubation of the bacteria with addition of those three amino compounds to trap besides lysine and radioactive lysine. Most of the ether-soluble substances produced from radioactive lysine was volatile fatty acids (VFAs). Fractionation of VFAs revealed that the peaks of butyric and acetic acids coincided with the strong radioactive peaks. Small amounts of radioactivities were detected in propionic acid peak and a peak assumed to be caproic acid. The rumen bacteria appeared to decompose much larger amounts of lysine than the rumen ciliate protozoa did.     

The effect of pH and temperature manipulation on metabolite composition during acidogenesis in a hybrid anaerobic digester

Summary A synthetic medium containing 9 g/l sucrose was hydrolyzed in a novel hybrid reactor. A minimum hydraulic retention time (HRT) of 9.9 h, with a gas production rate of 1.07 m³/m³·d, was obtained without continuous neutralization. A viable anaerobic cell count of 10⁹ organisms/ml was obtained in the reactor fluid. The results showed that both pH and temperature significantly influenced the type and concentration of the various metabolites formed. These include ethanol, formic, acetic, propionic and butyric acids as primary metabolites and caproic acid as secondary metabolite. From the results obtained, it is suggested that to obtain the energetically most favourable products, a substrate pH of 6.5 and a temperature of 35°C must be used in anaerobic acidogenic digesters.     

Acidolysis between Triolein and Short-Chain Fatty Acid by Lipase in Organic Solvents

Ten kinds of lipases were examined as biocatalysts for the incorporation of short-chain fatty acids (acetic, propionic, and butyric acids) into triolein in order to produce one kind of reduced-calorie structured lipids. Trans-esterification (acidolysis) was successfully done in n-hexane by several microbial lipases. Among them, lipase from Aspergillus oryzae was used to investigate the effects of incubation time, substrate molar ratio, and water content on acidolysis. Finally, more than 80% of triolein was incorporated by butyric acid (molar ratio of triolein to butyric acid, 1:10) in the dried n-hexane at 52 °C for 72 h. More than 90% of the products was monosubstituent, which was esterified with this short chain fatty acid at the 1-position of the glycerol moiety of triolein. These results suggest that A. oryzae lipase would be a powerful biocatalyst for the synthesis of low caloric oil, such as triacylglycerol containing a mixture of long- and short-chain aliphatic acids.